Mexican Carrot Soup With Guacamole
|Carrots||4 , sliced|
|Onion||1 , sliced|
|Celery stalks||1 , sliced|
|Vegetable stock/Vegetable stock||2 Cup (32 tbs)|
|White pepper||1⁄4 Teaspoon|
|Half and half||3⁄4 Cup (12 tbs)|
|Avocado||1 , mashed|
|Green onion||1 Tablespoon, minced|
|Vegetable salt||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Lime juice||1 Tablespoon|
|Ripe tomato||1 , chopped|
|Crushed tortilla chips||1⁄4 Cup (4 tbs)|
Combine carrots, onion, celery, and 1 cup stock in saucepan.
Cover and simmer 20 minutes.
Put vegetables and stock in a blender and puree vegetables or put vegetables through a sieve.
Add salt, pepper, and remaining stock and cream.
Simmer soup in top of double boiler, over hot water, for 10 minutes; but do not let it boil.
In a bowl combine avocado, green onions, salt, chili powder, garlic, Tabasco, lime juice, tomatoes, and torilla chips.
Pour soup into bowls, and just before serving, add a heaping Tbsp of Guacamole on top as a garnish.